Sains Malaysiana 52(3)(2023): 795-803

http://doi.org/10.17576/jsm-2023-5203-09

Inhibitory Effects of Nipa Palm Vinegar on the Carbohydrate Hydrolysing Enzymes

(Kesan Perencatan Cuka Nipah pada Enzim Hidrolisis Karbohidrat)

FARJANA YASMIN^1,4, SWAMINATHAN MEYYAMMAI², KHAIRUL NIZA ABD RAZAK², NOZLENA ABDUL SAMAD¹, TRI WIDYAWATI³ & NOR ADLIN YUSOFF^1,*

¹Advanced Medical and Dental Institute, Universiti Sains Malaysia, 13200 Penang, Malaysia

²School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia

³Pharmacology and Therapeutic Department, Medical Faculty, University of Sumatera Utara, Medan 20155, Indonesia

⁴Centre for Genome Engineering, Institute for Basic Science, 55, Expo-ro, Yuseong-gu, Daejeon 34126, Korea

Received: 6 April 2022/Accepted: 11 January 2023

Abstract

Nipa palm vinegar has been traditionally used to manage blood glucose levels by diabetic patients in Southeast Asia. This study was designed to evaluate the efficacy of nipa palm vinegar in inhibiting the activity of carbohydrate hydrolyzing enzymes, α-glucosidase, and α-amylase. In vitro spectrophotometric assays were used to evaluate the inhibitory activity of nipa palm activity against α-glucosidase and α-amylase. To confirm the in vitro findings, an oral starch tolerance test in the normoglycemic Sprague Dawley rat was conducted. Acarbose was used as the positive control for both tests. Nipa palm vinegar at a concentration ranging from 4000 to 62.5 mg/mL inhibited the activity of α-glucosidase and α-amylase in a concentration-dependent manner with the respective IC₅₀ values of 144.50 ± 1.1 mg/mL and 90.30 ± 1.7 mg/mL. It also exerted uncompetitive inhibition against α-glucosidase and competitive inhibition towards α-amylase. In vivo oral starch tolerance test showed a significant (p < 0.05) postprandial glucose-lowering effect of nipa palm vinegar at the doses of 2 mL/kg and 1 mL/kg body weight as compared to the control. In a conclusion, this study demonstrated that nipa palm vinegar suppressed the rise in postprandial glucose levels partly by inhibiting the activity of digestive enzymes.

Keywords: α-amylase; α-glucosidase; Diabetes mellitus; nipa palm vinegar; Nypa fruticans Wurmb.

Abstrak

Cuka nipah telah digunakan secara tradisi dalam mengawal aras glukosa darah oleh pesakit diabetes di Asia Tenggara. Kajian ini menilai keberkesanan cuka nipah dalam merencat aktiviti enzim-enzim hidrolisis karbohidrat iaituα-glukosidase dan α-amilase. Ujian spektrofotometrik secara in vitro telah digunakan untuk menguji potensi aktiviti perencatan cuka nipah terhadap α-glukosidase dan α-amilase. Bagi mengesahkan penemuan ujian in vitro, ujian toleransi kanji oral secara in vivo pada tikus normoglisemik dijalankan. Keputusan menunjukkan cuka nipah merencat aktiviti α-glukosidase dan α-amilase secara kebergantungan kepekatan dengan nilai IC₅₀ adalah masing-masing adalah144.50 ± 1.1 mg/mL dan90.30 ± 1.7 mg/mL. Cuka nipah juga menunjukkan perencatan tidak kompetitif terhadapα-glukosidase dan perencatan kompetitif terhadap α-amilase. Ujian toleransi kanji oral secara in vivo menunjukkan cuka nipah pada dos 2 mL/kg dan 1 mL/kg berat badan mampu menurunkan aras glukosa postprandial secara signifikan dibandingkan dengan kawalan (p<0.05). Kesimpulannya, kajian ini membuktikan cuka nipah menghalang kenaikan aras glukosa darah postprandial, sebahagiannya dengan merencat aktiviti enzim pencernaan.

Kata kunci: α-amilase; α-glukosidase; cuka nipah; kencing manis; Nypa fruticans Wurmb.

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^*Corresponding author; email: noradlinyusoff@usm.my